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undergraduate thesis
Proizvodnja i svojstva acetiliranih škrobova

Fabro, Anamarija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Fabro, A. (2023). Proizvodnja i svojstva acetiliranih škrobova (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:978502

Fabro, Anamarija. "Proizvodnja i svojstva acetiliranih škrobova." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:978502

Fabro, Anamarija. "Proizvodnja i svojstva acetiliranih škrobova." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:978502

Fabro, A. (2023). 'Proizvodnja i svojstva acetiliranih škrobova', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:978502

Fabro A. Proizvodnja i svojstva acetiliranih škrobova [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 June 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:978502

A. Fabro, "Proizvodnja i svojstva acetiliranih škrobova", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:978502

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